Name: Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta
Yield: Makes 4 servings
Ingredients: 2 cups medium or coarsely cracked bulgur*; 1 1/2 cups water; 1/2 cup plus 2 tablespoons fresh lemon juice; 1/3 cup plus 2 tablespoons olive oil; 6 tablespoons chopped fresh mint, divided; 2 teaspoons coarse kosher salt, divided; 20 cooked peeled deveined large shrimp with tails intact; 3 plum tomatoes, seeded, coarsely chopped; 1/2 cup finely chopped arugula; 1/2 cup crumbled feta cheese (about 3 ounces); 2 green onions, chopped; 1 garlic clove, minced

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Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and FetaScott Peterson

Shrimp transforms a Middle Eastern salad into a light yet satisfying main course.

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